Tomato-Chile Oil

Tomato-Chile Oil

Sun-dried tomatoes and dried chiles infuse neutral oil with smoky, tangy depth.

Total 2 hr 5 min Makes 16 oz Calories 125/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This condiment oil simmers dried tomatoes, chiles, and garlic in oil until deeply fragrant, then rests to let the flavors concentrate. Drizzle it over eggs, roasted vegetables, pasta, or grilled meats for a smoky, tangy, slightly spicy finish.

Ingredients

  • 2 cups neutral oil, such as grapeseed or avocado oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 tablespoons dried chile flakes, such as gochugaru or crushed red pepper
  • 2 dried whole dried chiles, such as guajillo or arbol, stemmed and torn
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar

Method

  1. Finely chop the sun-dried tomatoes and thinly slice the garlic cloves.

  2. In a small saucepan, combine the oil, sun-dried tomatoes, dried chile flakes, whole dried chiles, garlic, tomato paste, smoked paprika, salt, and sugar.

  3. Set the saucepan over medium-low heat and warm the mixture until small bubbles form around the garlic and tomatoes, about 3 minutes.

  4. Reduce heat to low and gently simmer, stirring occasionally, until the oil is deeply red and fragrant and the garlic is light golden, about 15 minutes.

  5. Remove from heat and stir in the rice vinegar.

  6. Let the oil cool completely to room temperature, allowing the flavors to infuse fully.

  7. Transfer the oil and solids to a clean jar, seal, and store in the refrigerator for up to 2 weeks, stirring before each use.

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    Tomato-Chile Oil

    This condiment oil simmers dried tomatoes, chiles, and garlic in oil until deeply fragrant, then rests to let the flavors concentrate. Drizzle it over eggs, roasted vegetables, pasta, or grilled meats for a smoky, tangy, slightly spicy finish.

    2 hr 5 min 16 oz 125 cal

    Ingredients

    • 2 cups neutral oil, such as grapeseed or avocado oil
    • 1/2 cup sun-dried tomatoes, chopped
    • 3 tablespoons dried chile flakes, such as gochugaru or crushed red pepper
    • 2 dried whole dried chiles, such as guajillo or arbol, stemmed and torn
    • 4 cloves garlic, thinly sliced
    • 1 tablespoon tomato paste
    • 1 teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar
    • 1 tablespoon rice vinegar

    Method

    1. 1

      Finely chop the sun-dried tomatoes and thinly slice the garlic cloves.

    2. 2

      In a small saucepan, combine the oil, sun-dried tomatoes, dried chile flakes, whole dried chiles, garlic, tomato paste, smoked paprika, salt, and sugar.

    3. 3

      Set the saucepan over medium-low heat and warm the mixture until small bubbles form around the garlic and tomatoes, about 3 minutes.

    4. 4

      Reduce heat to low and gently simmer, stirring occasionally, until the oil is deeply red and fragrant and the garlic is light golden, about 15 minutes.

    5. 5

      Remove from heat and stir in the rice vinegar.

    6. 6

      Let the oil cool completely to room temperature, allowing the flavors to infuse fully.

    7. 7

      Transfer the oil and solids to a clean jar, seal, and store in the refrigerator for up to 2 weeks, stirring before each use.